Ecole Supérieure de Cuisine Française - Master IPCI

Ecole Supérieure de Cuisine Française - Master IPCI

Tea and Food Pairing : Development et co-training on this topic with a Chef for food engineers following the Master IPCI  (Agro Paris Tech and ESCF Grégoire-Ferrandi).

2009-2010 and 2010-2011 promotions

  • Workshop on the topic "Cooking Tea" with the Chef Benoît Nicolas
  • Collaboration for the creation of a cocktail, a fish recipe, a meat recipe, a dessert,  a digestive using different varities of teas as spices
  • Introducing the "Tea Sommellerie" on this menu "Cooking Tea"
  • Initiation to teas organoleptic profils

2008-2009 promotion

  • Introducing the "Tea Sommellerie" on a menu created by the Chef Eric Trochon
  • Sensory evaluation of these tea and food pairing in collaboration with Joseph Hossenlopp sensory analyst, and Hubert Richard, flavourist
  • Initiation to teas organoleptic profils
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI
Ecole Supérieure de Cuisine Française - Master IPCI